Austin, Texas Pitmaster & Chef John Bates goes over the proper reheating steps for our vacuum-sealed whole briskets as well as teaches us how to properly slice a brisket.

Purchase a whole brisket from us here:
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Step by step instructions:

You'll need:
- Large baking sheet/pan
- Tin foil
- Meat thermometer

Reheating Instructions:
1. Remove brisket from plastic wrap, place on baking sheet & wrap/cover with tin foil
2. Preheat over to 250 degrees Fahrenheit
3. Place brisket in oven
4. After 1hr check internal temperature with meat thermometer
5. Check temperature every 20 minutes until internal temperature reaches 160 degrees
6. Once internal temperature reaches 160 degrees, remove foil & brisket from pan, place on cutting board
7. IMPORTANT: Let brisket rest for 20 minutes before slicing

Slicing Instructions:
1. Identify the point and the flat of the brisket
2. Cut brisket in half horizontally where the point turns into the flat
3. Set point aside and slice the flat (lean brisket) into 1/4in slices
4. Rotate the point 180 degrees to cut against the grain
5. Cut off the end of the point, lay flat, and slice burnt ends
6. Slice the point (fatty brisket) against the grain for best results
7. Serve & enjoy!

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